Chapter IV

Marketing Plan

A. Business Model

Name of Business and Tagline

SOFTY PEAKS SPECIALIZE LECHE FLAN

“We make your dessert according to flan”

Softy Peaks specialize leche flan, was a product designed and execute by the Partnership of

Jhon Romulo Arcilla, Rolly Tito and Reycell Gatella. The business made to manufacture

specialize leche flan, a supplier, seller and distributor to café business, and dessert shops. The

strategy involve on this business are crucial to start their innovative process of making a

Leche Flan, a unique combination of another component turns the simple recipe into a

manner of somewhat different but the byproduct are still the same, appearance, the tastes are

elevated to a something new versions of leche flan.

Softy Peaks sells a variety of specialize leche flan, infused or added

components are the special method to make a desserts innovate. The products are: Flan de

Arabica (Coffee infused leche flan), Crème de Flan (Whipped cream leche flan), Flan de

Plantain (Banana leche flan), and Cookies and cream leche flan.
 Major cost involved in generating the revenue

Production Control

Operation Cost

Location

 Profitability of the business (revenue lest cost, summary only refer to financial

section)

Total sales/day 30,558

Less:

Wages (2,658)

Product cost (10,111)

Net income/day 17,789

Net income/month 426,936

Net income/year 5,123,232

Less:

Capital (1,000,000)

Rent (180,000)

Total revenue/yr. 3,943,232

 Investment required

350,000 per Individual share

B. Target Market and Market Segmentation

Caterers

Food services

Café shops

Resellers/Retailers

Other Individuals

C. Positioning

Market leader, Challenger

D. Pricing

 Product/Service Cost (Direct Cost and Overhead Cost)

 Selling Price

Serving quantity: Without Mark up With Mark up Without Mark up With mark up
400

Flan de Arabica 24,888 37,332 21,040 31,560

Crème de Flan 27,100 40,652 24,600 33,460

Cookies and 25,144 37,716 22,696 34,044

cream flan
Flan de plantain 26,152 39,228 21,564.04 32,344

TOTAL 103,284 154,928 89,900.04 131,408

 Price Margin or Mark-up

33%
E. Advertisement and Promotion

Objectives

 Develop brand awareness through a steady, month to month increase of new

customers.

 Develop an increase in sales while achieving a status quo state or decrease in

marketing expenses.

Techniques

 Use of social media - In this day and age Facebook is a good platform for inviting

customers. The business will create a Facebook page where customers can

congregate, share their views, ideas, provide feedback and post their blogs about

our business.
 Distribution of flyers - Flyers will be distributed to patrons and notices at the

local shopping malls. A letterbox drop in the local area is relatively cheap and

this will take place within three months of the opening of the business. The

content of the flyer will focus on the high quality products and services offered,

commitment towards customers, hours of operation, website address, location

address and contact number.

 Website - As a new business a simple website, offering general information about

the business and an online ordering system, will be available. Nowadays almost

all businesses have websites and people are fond of using the internet to research

businesses. If they cannot locate information about our business it may deter

potential customers.
F. Number of products needs to produces and sells

 4 namely products on about maximum of 400 per day with a chance of minimum of

500 pax per other business supply especially catering business and café, and about

200

G. Sales forecast

103, 283 x 30 = Php. 3,098,520

H. Profit Margin

33%

I. Channel of Distribution

Business to Business

Business to People

J. Research and Development

Using of Rotary evaporators, or rotovaps, are typically used to distill things. The

purpose of distillation is to separate a given mixture into its components based on their

respective volatilities, through the process of evaporation and condensation (liquid-gas-

liquid).

K. Milestone specific breakthrough along the line

Discovering of New ways in improving the flavors and textures of the Flan.

Building a Café Beside/ near the production plant.

 Chapter V

Operational Plan

A. Floor Plan

Dry Storage Area/ Shelves Wet Storage Are/

Front Door

Sink 1
Refrigerator/ Chiller
S

sfe
Production Area 1
Sas

Sink 1
Receiving of Raw
Material area
Production Area 2

Back Door
Prep and Mixing Area Cooking Are

B. Operational Hours

Softy Peaks will be open from Mondays to Saturdays from 7 o’clock in the morning up to

eight o’clock in the evening.

C. NUMBER OF MANPOWER AND WORK LOAD

5 rotational production units

3 Labor supervised
 D. Production and Regulation of the Staff
Duties and Responsibilities of the employees before, during and after the
operation

1. Open the lights and check the work area.

2. Clean the equipment’s and utensils before using.
3. Prepare all the ingredients and start cooking.
4. In closing time, the used equipment’s or tools should always be clean.
5. One staff will make an inventory and count all the sales on that day, and put in a
safety box. And make sure the other staff knows that the money is in a safe
place.

6. Procedures
- sanitizing tools and equipment
- checking of tools
- validating operation process
- preparing tools and equipment

7. Purchasing
-Ending Inventory
-Ordering of stocks
-delivery
-receiving
-Beginning Inventory

8. Stock and Inventory

-FIFO

Deliver on to your Market

 Cash on Hand
E. Needed tools and equipment for the production

 Mixing Bowl  Spatula

 Measuring Cup  Soup Ladle

 Measuring Spoon  Casserole

 Knife  Spoon

 Tong  Gas Tank

 Strainer  Heavy duty stand mixer

 Chopping Board  Industrial mixer

 Food Processor  Chiller

 Whisk

Need Furniture and Office Supplies

 Table  Clear Book
 Chair  Columnar
 Scotch Tape  Notebook
 Stapler  Ballpen
 Staple
 Chapter VI
Management Plan
A. Core Values And Philosophy

One of the management beliefs is the importance of each and every man

power. The business will not attain its short and long term goals without the

people that are working inside the management. So, the manager shall build a

good relationship with his/her people. A good leadership skills is also needed.

B. Organizational Structure- tail or flat

 Store owner/Supervisor – Product distributor supervisor
 Operation in charge- Quality checker – Cash applicator
 Production staff – production checker – packaging applicator – quantity checker
Organizational Chart-Hierarchy
I. Store Supervisor/Owner
II. Product distributor supervisor
III. Operation in charge
IV. Quality checker
V. Cash Applicator

C. Key Management and Personnel

 Roles and Responsibilities
 Educational Background
 Skills and Technical Requirements
 Recruitment
 Required number of personnel
 Training and development program
 Incentives and rewards
D. Policies and Procedures

E. Corporate Social Responsibility

 Chapter VII

Implementation Schedule

A. Schedule

 Gantt Chart

January - March – 2nd April May June

February Half of April

Investment of
Capital

Registration and
Securing of Patent,
Permit and other
Legal
Requirements

Renovation or
Construction of
Store

Purchase of
Equipment
 Purchase of Raw
Materials

B. Pre – opening Activities

 Investment of Capital (Debt or Equity)

 Registration and Securing of patent, permit and other Requirements

 Construction of the Store

 Purchase of Equipment

The total purchase of equipment is Php 51,927

 Purchase of Raw Material

The total Purchase of raw materials is 100,000 per month

C. Soft Opening

It means quietly opening our doors without any advertisements or fanfare.

D. GRAND OPENING/REGULAR OPERATION

Special Celebration held to mark the opening of a new business. We will have a ribbon
cutting but before that having a Business Blessing for the shop.
 Chapter VII

FINANCIAL PLAN

A. List of pre – opening expenses

B. List of Monthly Operating expenses

C. Cash Budget

 Cash Disbursement

 Cash Receipt

D. Projected Financial Statement

 Financial Position

 Comprehensive Income Statement

 Cash Flow

E. Analysis

 Ratio Analysis

 Breakeven Analysis

 Return on Investment